• 1½ lb. (¾ k.) lean veal from fillet or top of leg
• 8 rashers streaky bacon
• 12 button mushrooms
• pepper and salt
• a pinch of mace
• a pinch of ground cloves or ginger
• 3 oz. (90 g.) melted butter
• ½ pint (3 dl.) good veal gravy or a good fresh tomato or brown sauce

One skewer will be needed for each person. They are preferably cooked on a spit-grill, but may be laid on a grid in a baking tray and baked for 6 minutes on each side, turning once, at 450° F., gas mark 8.

Cut the veal into neat 1-in. (2½-cm.) cubes. Cut each rasher of bacon into three.

Mix the salt and spices and rub the veal with this mixture. Thread on skewers, putting a piece of bacon between each cube of veal and a mushroom here and there. Dip each filled skewer in the melted butter so that it is coated all over.

Grill for 10–12 minutes on rotating skewers, beginning at maximum and reducing heat a little after first 5 minutes.

Serve the gravy or sauce separately.